1.Amara Payar/ Hyacinth bean -15 nos
3. Green chilies split-2
4. Fresh grated coconut-1/4 cup
5. Turmeric powder -1/4tsp
6. Curry leaves-2 sprigs
7. Mustard seeds-1/2 tsp
8.Salt to taste
9.Oil – 2tsp
1.Heat 2 tsp of oil; splutter ¼ tsp of mustard seeds, sauté 2 sprigs of curry leaves and shallots or onion. To this add ¼ tsp turmeric powder and green chilies split.
2.Now add the diced beans, add salt and sprinkle 2 tbsp water. Cover and cook in medium to low flame.
3.When 3/4th cooked, add fresh grated coconut and cover the grated coconut with the beans and cook for another 6 or 7 minutes in low flame.Thoran is ready to use.